Creamy Skillet Sausage & Brussels Pasta

Creamy Skillet Sausage & Brussels Pasta ingredients

• 1 lb ground Italian sausage
• 8 oz orecchiette pasta
• 1 lb Brussels sprouts
• 1 small yellow onion
• 3 cloves garlic
• 2 cups chicken broth
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley

How to make Creamy Skillet Sausage & Brussels Pasta

1. Bring a large pot of salted water to a boil. Add the 8 oz of orecchiette pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water, then set aside.
2. While the pasta cooks, trim the ends of the 1 lb of Brussels sprouts and quarter them. Dice the 1 small yellow onion and mince the 3 cloves of garlic.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 lb of ground Italian sausage and cook, breaking it apart with a spoon, until it's fully browned and cooked through, about 5-7 minutes. Drain off any excess grease and transfer the cooked sausage to a plate, leaving a small amount of fat in the skillet.
4. Reduce the heat to medium. Add the diced yellow onion to the skillet and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
5. Add the quartered Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften and brown slightly at the edges.
6. Pour in 2 cups of chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for 3-5 minutes until the Brussels sprouts are tender-crisp.
7. Stir in the 1/2 cup of heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the cooked and drained pasta to the skillet, along with the cooked sausage. Toss everything together to coat.
8. Fold in 1/2 cup of grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Cook for 1-2 minutes until heated through and the sauce slightly thickens.
9. Garnish with 2 tablespoons of fresh chopped parsley and serve immediately, with extra Parmesan cheese available at the table.

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